When one travels, it is customary (though not compulsory) to try the domestic cuisine to get that taste of the local offering.

I am more of a non-conformist when it comes to food, and most of the time, I really don't abide by that rule.
Even when I am traveling.

Perhaps it is my personal preferences or maybe I am just picky, anyway, it is just me.

There are times I do though, attempt to try the local tastes; maybe out of curiosity, or its appeal, out of the blue.
Maybe I was just in the mood at that time, and had that spur-of-a-moment impulse to be adventurous.

When it comes to local cuisine, it is usually about adhering to what the locals themselves would indulge in, though of course, there are times things could turn out to be more tricky that lead us into that whole touristy trap.
Then again, it may not be as bad as it seems too, for it still offers a different spectrum of tastes to what we usually have.
I mean, everything just tastes good when you are traveling, somehow, don't you think?
(Well, Not every single thing, but let's blame it on the adventurous buds)

Doing a little research is good too, to understand the local preferences and their lifestyle to get an inkling of the overall culture.
(It is always important to know about the local culture for it makes up for that wholesome traveling experience to a place different from where we came from).

On my recent trip to Hong Kong earlier this year, I managed to try out a few of the local joints which are popular among the locals and tourists alike; where some of them even snagged their spot, well star(s) on the famous Michelin award list.

One of them is this humble wanton noodles shop located smack right in the busy district of Central; Tsim Chai Kee (沾仔记).

Started in 1998, this is supposedly the bold and daring newcomer who set their insights, raised their stakes and made their base right across the already famous brand name in the same line, Mak's Noodles which purportedly rose to fame with the inaugural visit by world renowned personality Anthony Bourdain, and also having earned a Michelin star in their bag.

I only got to Tsim Chai Kee, as Mak's Noodles was closed at that time of my visit and I was also fortunate that the crowd has yet to make their appearance at that time and I quickly found a spot. (I must be really early then, or just in luck!)
(In Hong Kong and in local eateries like these, you usually walk in and seat yourself. Don't wait for them to seat you, like back in our own country).

One would expect a place with a Michelin-star on its label would be fancy, or even packed, but turns out, Tsim Chai Kee is just as simple as it gets and what you-see-is-what-you-get without any frill; just one glance makes up the entire shop.

The menu was fairly simple too (I think we are way too spoilt with long lists of choices on our menu in Malaysia, and some complain that the choices are limited), that it made our decision making easier, not to mention faster too.

You choose the type of noodles (Option of yellow noodles (usually the ones for wanton noodles), flat white noodle (what we refer to as koay teow), and vermicelli (bee hoon)), then you choose your toppings.

The toppings are fuss-free and fairly straightforward too; with three main choices: Wantons (of course), Minced Fish Balls, and Sliced Beef.
You can dance solo with your toppings to go with the noodles you selected, or if you want a little company, you can opt for the Two Toppings, and if you find that you simply just cannot decide and just want a taste of everything, you can just go for all Three Toppings altogether.

Easy.
Simple.

Of course, the prices vary for the options you make too.
Read the menu and refer to the prices.



For add-ons, there is only the Vegetables with Oyster Sauce available, and it is always (everywhere you go), the Kailan.
The Hongkies are proud and love their Kailan very much.



Sometimes they do have lettuce too (in some of the other establishments, just ask or refer to the menu).

We definitely opted for their famous and signature Wanton noodles; the simple and good old traditional wanton noodles without anything decorative, we are old-fashioned that way.
Well, for starters, the hubs is a fan of wanton noodles and he loves it the basic way and secondly, Hong Kong is almost synonymous with the whole wanton noodles branding (besides dim sum) that it would be quite a sin (and almost criminal) to leave Hong Kong without even having a bowl of their wanton noodles.

The signature of Tsim Chai Kee is their King Prawn wantons; where the gigantic and luscious prawns are mixed with minced pork where they are then embraced with the soft texture of the yellow wanton skin on the outer part, creating that mildly wrinkled appearance in its balled up form.



The bigger-sized prawns gave that extra punch to the wantons definitely; crunchy and juicy for that satisfying bite.


While wantons are the main highlights here, we found ourselves drawn to the flavorful and bouncy handmade fish balls which are somewhat larger than the usual ones you see but delivers quite an impactful bite with its densely packed tastes of the freshly minced fish meat.



It is quite a delightful ride as one takes each bite into the squashy paste which springs back in response to the taste buds and makes one crave for more, despite its rather hideous appearance.
Looks can be rather deceiving and it rings somewhat true for these fish balls.



I am already missing these fish balls as I write this post, and I hope I can find similar ones back here in my own homeland.
Please enlighten me should you know of any such delicious fish balls; I like handmade and dense ones like these.

Tsim Chai Kee has earned a Michelin star for her own good, and this has proved that it is all about the flavors and tastes when it comes to the ratings, for at a glance, one may easily dismiss a humble shop like this tucked away in the busy business district of Hong Kong as just another eatery for the usual working crowd and not of the likes of renowned joint with ranks.

Tsim Chai Kee has proved the passersby wrong and has risen quickly with their deliverance of a humble offering, straight from their kitchen.



My verdict?

I am glad I stumbled upon this place, and managed to sneak a taste of their famed offerings though I still stand by my preference; even if it is not the main star, those bouncy fresh minced fish balls are what stole my heart.

And that, is the Star I found in my bowl.

The wantons can keep the Michelin star, thank you.


For your reference:

Tsim Chai Kee (沾仔记)
Address:
98, Wellington Street, Central District, Hong Kong
(It is located near the Central Mid-Levels Escalator)

Operating Hours: 9am-10pm

Contact: +852 2850 6471

Does anyone just love dim sum as much as me?

I know you do, just admit it (well, maybe there are still some who are just not that into this delicate breakfast spread, but what are you thinking?)

There is just that sense of euphoria even at the very sight of these dainty darlings or even to hear the word 'Dim Sum'.

Dim sum has had a long history from its early beginnings and I've shared on the story in my previous posts (if you've been following me for a while, you know my passion)

While it probably started as a snack to fill one's hunger and slowly revolve to the royal dining tables and today, one of the most popular breakfast options around the world, there is little to doubt its influence.

Dim sum could be found in many Chinese restaurants, and while there are commonalities in the types of the dishes finding its way to the table; think culprits like Siew Mai, Har Gao, Char Siew Bao, etc, there is still that way to distinguish those who serve them.

It all comes down to the preparation and the culinary skills of the ones preparing them.
It is an art.

Dim sum is not about satisfying one's hunger or to fill one's appetite, and that is the truth.

The very reason it is known as Dim sum is because of its dainty portions which are meant to tease the appetites, rather than filling one's stomach to the core.
That is the very art of enjoying dim sum.

All the dim sum chefs know about this, and that is the very prelude to making what constitutes as good dim sum.

It is about creating that illusion of temptation and to reach to the fundamental senses; sight, smell, taste; with perhaps sound and even touch.
(I'll explain on that later)

The art of making dim sum is a delicate one, and it requires refined skills in doing so.

To entice one to glance at the dim sum and to fix their gaze on the dish requires experience and proper craftsmanship to craft an artistic piece which could be visually stimulating.
For instance, at a glance, Har Gao is just a bundle of prawns stuffed inside a crystal skin and served on a bamboo basket.



However, if the prawns were to fall out of the skin or the skin appear creased without that proper 'pinch', and to add to that, the few pieces of Har Gao were just sloppily placed on the plate, needless to say, it would be very unappetizing indeed.
One would definitely even form that impression that it is definitely poor in its taste, without even that desire to pick one up to try.

First impression always matters, and it is only in a split second when one decides on something.

But done properly, with fresh and juicy prawns molded in a well-rounded shape before enveloping it in crystal clear translucent skin, filling it to the brim to create that illusion of its proximity to the brink of bursting its skin, it could just make a totally different statement altogether.

Har Gao 蝦餃 (Steamed Prawn Dumplings in Crystal Skin)


Fresh ingredients, undoubtedly would make the perfect partner in crime to boosting the Har Gao's selling power.
(This chef even included crunchy bits of water chestnut to give it that extra boost in its bite - a direct touch on the taste factor)




Shrimp and Chives Dumpling with the evident intricate folding work done on the translucent skin to give it that neat exterior.



The entire contents are visible through the skin, which is another work of art to create that visual temptation.
Think of sheer material used on clothing; beautiful yet not totally revealing.

Xiao Long Bao (小籠包) (Steamed Shanghai Soup Dumplings) is an even more delicate art; as this is one where the chef has to be extremely careful and patient in wrapping not just the contents in solid form, but the key ingredient in this much sought after dumpling is the superior stock which just completes the luscious mouthful as one scoops it in the spoon and places it in the mouth.



It finishes with that light pop as one bites into the skin and the warmth of the soup oozes onto the soft surface of the tongue and tingles at the narrow gaps of the teeth, followed by the minced meat.



A good condiment is essential to complete the bite as well; as a good chef always notes vigilantly.
In this case, the Xiao Long Bao is always served along with the slices of ginger dipped with Zhenjiang vinegar.



This is simply one favorite in almost everyone's heart, and though not officially on every dim sum menu, this is still one of the most fine delicacies in the Chinese cuisine.

Steamed buns are the staple since the ancient times; a convenient and easy to make snack for most to take along on their road journeys.
While it may appear to be easy, a good bao, or mantou; which is simply steamed bun made of a lump of rice flour is not as simple as it is.

It involves patience to ensure the proper rising of the flour to create that bouncy and fluffy yet light airy texture as one bites into the exterior, to be greeted by the aromatic and well-marinated or blended mix which makes up the contents; depending on the type of bun filling involved.

Char Siew Bao, or the Steamed BBQ Pork Bun is one of the most ordered and favored bun in any dim sum meal.
Perhaps it is the savory taste which distinctly sets it apart from the rest of the paste-filling buns (also not an easy feat to perfect), making it one of the preferred choices of buns.



Some even go as far as to say that a dim sum is not complete without trying out the Char Siew Bao.
(For me, I'd pick the Har Gao)





The name suggests that the marinated filling is tantalizing in its taste and juicy in its punch, but most of all, at the tender pull of the bun to reveal the marinated meat, even the slightest aroma would suggest the amount of work done in the making of the filling.



The Char Siew Bao does not need to sport a smooth of desirable exterior, though it ought not to appear sloppy for it is the contents and that very whiff of the filling which will earn it its deserving points in perfecting the bite.
After all, if it were to be just a tiny wad of mashed up meat, one would be better off going for a plain steamed bun focused on all the refined taste in the making of the bun.

Rice flour is popular due to its versatility; and besides the steamed buns, it is also the main ingredient in the variety of the noodles out there.

Flat rice noodles wrapping prawns or meat and rolled over or served in a thin flat version lying on the plate, laced with marinated soy sauce may sound like a mundane dish easily found anywhere, but pack in the crunch from the fresh prawns and the styling of the accompanying sauce, and you will have a combination of visually enticing, appetite inducing and silky smooth touch of the flat noodles which just glide past the tip of the tongue without you even realizing.



That is the effect of the skillful art of a silky smooth flat rice noodles and the key in packing that punch to make a plate of good Cheong Fun.



To give a distinctive flavor to the conventional rice noodles, hand made and beaten egg noodles is just the answer.



Giving way to a new breed of noodles altogether, the egg noodles are also ranked in terms of their preparation and one of the most popular and convenient would be the Wanton Noodles.
It would probably not be in the list of dim sum, but the exquisite art of making a good bowl of the egg noodles along with the fine wantons (soup dumplings) promising satisfaction is not as easy as it sounds.
In fact, the Wanton Noodles has probably a long line of history and evolution in terms of its many ways of serving.



Fresh prawn wantons with well-battered and handmade egg noodles are my personal favorite, and the prawn wantons have to be packed as it is contained in the skin while crunchy in its sound as one bites into it.
The soup has to deliver that flavor yet not dense to complement the slightly rich texture graced by the presence of the eggs in the noodle strips.
It should, and must be a satisfying bowl to keep one's cravings at bay.





Slurping from the soup and crunchy sounds as one bites into the juicy prawn wanton, is a surefire way to tell one good bowl from another.
As told by the Wanton Noodles lovers.

Once all the criteria has been met, it all boils down to one important and ultimately the deciding factor; the quality of the taste.

It all doesn't matter, if by the end of the day, it just doesn't taste good, don't you think?







It is all about the art of perfection; the skills and experience required to make good dim sum.

One could just gobble down mouthfuls of Siew Mai or Har Gao, then gushes down the tea in the process, but enjoying dim sum is just as exquisite as the amount of effort that goes into the making.

It takes one to know one; and it is all also an art of refinery to take one to savor the entire package and appreciate the chef's artistic skills, in all its elegance.

After all, what is Dim Sum without that little bit of art?

It makes a lot of difference, trust me.
The chefs at Ocean Palace Restaurant in Ho Chi Minh City, sure know a thing or two about this.









Dim Sum Restaurant featured in this post:
Ocean Palace Restaurant, Ho Chi Minh City

A trip to Chinatown is never complete without food.
(Or anywhere for that matter, anyway)

Chinatown is like, the busiest area in any city; populated by mostly the Chinese (note the name of the place itself) and Asian settlers in the country.

There is really no place like Chinatown.

You will usually find the familiar sight of an archway entrance bearing the words Chinatown (probably with Chinese characters too) to tell you that you have arrived in the territory; I mean area, in almost every country where they are found.

It is a distinctive feature.
You can't miss it.

Otherwise, just follow the sounds; the crowd, or even that trail of food, for that matter.
You can't go wrong.

If there is any place which is just food and culture-infested (not to mention merry sounds and chatter), Chinatown is almost always on the list.

We are talking about thousands of years of civilization (the Chinese origins).
They don't let themselves starve, that's for sure.

The Chinatown of Ho Chi Minh City, is, as mentioned in my previous posts, the busy district of Cholon, or District 5.
(Well, Cholon really sits in between both District 5 and 6, but Chinatown itself is in District 5, as I have covered in my earlier posts here and here.).
The Hoa were the earlier Chinese minority who migrated and settled here, in my post on the story of Cholon district, which makes perfect sense to the establishment of Chinatown in this part of the city.

Chinese food is one that boasts of a wide variety in its offering; ranging from the countless ways of their methods of preparation.
This is one of my favorite cuisine, because there is just so much diversity in the flavors and well, everything.
I could never get bored of Chinese dishes as they keep surprising me with their vibrant colors and appetizing tastes as they land on both the eyes, the tongue and the mouth, and of course, eventually the stomach.

When you are in Chinatown in the morning, there is probably only one thing you could think of for breakfast, or perhaps that is even the main reason you are in Chinatown for.

DIM SUM.



If you are as huge a fan of this dainty bites bursting with savory and appetizing tastes for breakfast as me, you are in the right place.

This is where, as the locals have told us, most of the good eateries and restaurants offering this breakfast option are located.
The good news is, they are mostly within the affordable range and perhaps one that could even fit the tiniest budget, if you were to look carefully.

Of course, if you are not a dim sum fan (I don't why you're not, maybe we could discuss that later), or if you are just not in the mood for dim sum, there are other options for breakfast.

This is Chinatown, after all.

It is funny, how I am in Vietnam, but most often than not, most of the meals I ended up having, are not of Vietnamese origins.
Does it count that I am actually eating in a place run by the Vietnamese, and located in Vietnam?
(Probably not, I know. It wasn't a question).

I am never one for conventions anyway, though not a reckless rebel either.

I mean, like, really, can you walk away from these gorgeous hand-pinched crystal skin dumplings holding a dense colony of fresh and juicy prawns, on the verge of bursting their skin? (literally)



These beautiful things blushing through their translucent skins, are the Har Gao, or in local Vietnamese language, Ha Cao (very close).
These are my favorites; Steamed Prawn dumplings in crystal skins.
This is mandatory dish for a dim sum meal.
No, not only for my own dim sum meal.
Literally, almost every dim sum meal must have this dish.

This is one of the requisites or even one of the most basic dim sum dish for one to enjoy a round of dim sum; or especially when trying out a new dim sum place in town.
Mess up this dish, and it could bring disastrous results, especially for the dim sum aficionados or the experts.

The other one would be the Siew Mai; the minced pork meat dumplings.
(Some variants would mix shrimps with it in their own presentation, but the original version is purely of pork meat).



Some say that the meat would taste better when they are left overnight.

I wouldn't know, but I have a companion who loves Siew Mai, and apparently these Siew Mai at this local Chinese restaurant in Ho Chi Minh City's Chinatown has his nod of approval.
This is only the second one I have heard him praise.
He has high requirements.

Of course, the usual suspects would also include Char Siew Pow (Steamed buns with BBQ Pork filling), Lor Mai Gai (Glutinous rice with meat and mushrooms) and maybe Chee Cheong Fun (Flat rice noodles with pork or shrimp fillings).

These are all the familiar characters in every dim sum meal; especially in the scene of the Hong Kong dim sum.

Well, generally, dim sum does originate from Guangdong and most of the dim sum; or perhaps the good ones (if not the best) and the most famous have all landed in Hong Kong and Guangdong (they have also migrated and brought along their culinary specialties to Hong Kong).

Read more about the Origins of Dim Sum which I have written before here.

Yes, Hong Kong is known as the Land of Dim Sum, in case you're wondering.
I couldn't say I disagree, at all.

We didn't order everything from the usual dim sum varieties.
We have our own preferences.

We did, however, order a plate of Chee Cheong Fun.



This is one of the best I have tried.

I am sure of that.

It is filled with these fresh, succulent and crunchy prawns which are just filling up almost the flat rolls, if you can even still make out the flat rolls.
Well, Chee Cheong Fun are supposed to be either flat or rolled in the shape; as the name suggests (which actually translates to roll, to be exact, taking from its phonetic sound in Chinese).

The juicy prawns are irresistible, and are, in a way, to die for.

Don't get me started on the flat rice noodles.

The Fun (the flat rice noodles), or as the Vietnamese Chinese refer to it as the Hor Fun (which is the same as us anyway), is just silky smooth and you barely need to bite on it, as it just simply and almost melts in your mouth.
It still has that rice flour texture which makes the flat noodles, but really, this is by far one of the thinnest and lightest film of rice flour I would have ever tried.
It is just like satin.
Not that I have tasted satin in my mouth, but you get the idea.
I am truly impressed.

There are also various variants of prawn dumplings; they sure do love their prawns.
I can see why.

With such juicy and crunchy prawns, there is just every reason to just stuff them and make them the ingredient (if not the main ingredient) in almost every dish on the menu.
I say, make them the ruling factor.
I am biased.

Steamed seafood dumplings; with fresh fish paste (not a mashed piece of flour, but real fish fillets mashed up) and prawns




This is one of my favorite variant of the prawn dumpling.

Oh wait, or was it the Ha Cao?

I can't decide.

Steamed Prawns and Chives Dumplings




Prawn and Scallop Dumplings



No close up or cross section photos of these two.
I mean, steamed dumplings are best when they are served and consumed hot.
You'd understand, right?


Seafood Hu Tieu in light broth

Most of the locals would have a bowl of warm comforting noodles on their tables.
We couldn't be the outlier, could we?

After all, as they say, when in Vietnam, do what the Vietnamese do.
You can't go wrong.

They are just so generous with the portions of seafood, that it is heart-warming.




Some Egg Tarts to round up, and to bring home, as souvenirs.
I was kidding.



These are mini versions of Egg Tarts, but yeah, you could still take away as snacks.
What I did not mean, was to bring them home, all the way back to the home country.
Oh wait, can we?


I loved the dim sum here so much that I was here at least three times!

You didn't think that we had all those food at one go, did you?
Oh, you have such high expectations of us.

We did not order that little either; we just couldn't help it even if we had to take them home for snacks.



I mean, who says Dim Sum is only for breakfast?
We can have Dim Sum anytime of the day right?

That's the Spirit.

The best part about this place is that touch of locality; and the place is just one of those old-fashioned downtown shop outlets.



It brings back the memories and the atmosphere of rustic charm, in a priceless vintage environment.







It is a very popular place among the locals here.



It is almost, always crowded each and every times I was there; even if I was early.
The locals always beat me to the early hour.
It must be those motorcycles and well, they are just early birds.

I could never find a place downstairs.

That is not a problem though; because this place, like any traditional buildings, is brilliantly designed with multi levels and well-ventilated air wells and spaces, with staircases zig-zagging all the way to the upper levels.
They have three or four floors in this shoplift.





 How often can you find designs like these anymore, in modern shops or restaurants?
They really don't make houses or shops like these anymore these days.



Of course, don't count your life on it.

I still would recommend you to be there early.
If you want to have a good table, or even a place to sit, because seriously, they are really packed and even with multiple floors and even tables in the corridors and walkways (they made the most out of their floor space, these people are just amazing), some latecomers still have to wait in line.
Sometimes late could mean 9 or before 10 in the morning.
Go figure.

Tables along the walkway (I wasn't kidding)


I wouldn't end the post, without telling you which restaurant is this.
I wouldn't dare.






One of the best dim sum I've tried.
Ever.

I'm such a regular of dim sum, you'd better believe it.
Or not.

Tien Phat serves Hong Kong Dim Sum (really good ones, obviously) and the name actually translates to mean Inviting Good Fortune in Chinese.
(They have Chinese characters of their name in the shop and on their serviettes as well).

This is a Chinese restaurant, after all.


Why I Like/Recommend Them

Good food and at affordable prices.

What else is there to ask for?



Oh, add to that list, awesome service by their friendly and attentive staff.

I have to mention that, they are the nicest I have encountered while dining in this city.
They don't speak much English or even Chinese (though some of the older staffs do speak Cantonese), but they are always very friendly and are quick to attend to all their customers.

They are not a big group either; and they could run short during the peak hours but they try their best to accommodate to each and every single one of their customers.

I have experienced that.
It doesn't matter if you're local or tourist.

They will always smile and attend to you; and even serve according to the priority of order.
There is no discrimination or bias when it comes to their service.

I must give them the credit.

For a popular restaurant like this, one would expect arrogance (fame can do that to people sometimes, in some places), but not here in Tien Phat.
They are just as humble and nice.

It's truly the Definition of Service.


This is what keeps me coming back.

That's the Best marketing or business strategy.
You don't need big or long running commercials to boast your reputation.
The word of mouth does it far better.

The crowd assembling here every weekend, or every time I am here, speaks up for them.


This is officially my favorite dim sum place; not only in Vietnam, but all the time, now.'




Restaurant Featured in this Post:
Tien Phat Chinese Food


Address:
18 Ky Hoa, Phuong 11, Quan 5, Ho Chi Minh City

Contact: 3853 6217